Mushroom Pasticcio

We serve this as a reduced fat entree in the cafe using lowfat milk and full fat cheeses. It still comes to less than 12 grams of fat per serving and is rich and delicious. (12 servings)

2 cups chopped yellow onions
4 cups sliced mushrooms
1 cup chopped zucchini
1 tsp. salt
pinch black pepper
1 tsp. minced fresh garlic
½ tsp. dried rosemary, ground
1 cup nonfat ricotta cheese
2/3 cup egg substitute
1 cup +1 Tbsp. nonfat milk
½ tsp. salt
pinch black pepper
pinch nutmeg
3 lbs. Healthy Choice or other fat-free tomato sauce
12 oz dried penne pasta, cooked until al dente
3 Tbsp. bread crumbs
2 Tbsp. chopped parsley
2 Tbsp. diced roasted red peppers

Wilt the onions, mushrooms and zucchini with the garlic, herbs and salt. You may need to add a little water to keep them from sticking. Cover the pan and cook until the vegetables are wilted and slightly browned, set aside.

Mix the ricotta with the egg substitute, milk, and spices together. Set aside.

Spread a thin layer of sauce on the bottom of the baking pan. Mix the remaining sauce with the pasta. layer the noodles, vegetables, more noodles, and then the ricotta custard over the top. Poke holes with the handle of a wooden spoon to insure the custard gets down through the noodles.

Sprinkle with the crumbs and bake in a 325°F oven until set, approximately 45-50 minutes. Garnish with chopped parsley and diced peppers before serving.

Per serving: